Enough for 2-3. Warming vegetables with an exotic, luxurious twist, Tue 16 Jun 2020 12.00 BST Lifestyle June 16, 2020. posted on Jun. A WOMAN has been slated by chef Nigel Slater after asking him a very obvious question about one of his own recipes. The recipe Cut 400g of aubergine in half lengthways then into 2cm cubes. Rub lightly with a little olive oil, place two or three flatbreads into the pan and cook for 3-4 minutes. Place on a baking sheet and continue with the others. Warm 120ml of olive oil in a pan, add the aubergine then cook over a moderate to low … Because of their juiciness, tomatoes were the main ingredient for yesterday's flatbread salad. Put a ball of the stuffed dough on a well- floured work surface and flatten with a rolling pin into a disc or oval about 16cm in diameter. Nigel Slater makes an Iranian influenced stuffed aubergine, inspired by the sour and savoury flavours Persians love. A recipe that produces a dough that rises just enough, has a good, yeasty backnote and is effortless to work. It is probably easier […] Warm 120ml of olive oil in a pan, add the aubergine then cook over a moderate to low heat for about 10-15 minutes until the aubergine is lightly crisp on the outside and is soft and silky within. You can add the canning liquor from the canned chickpeas if you wish. New from Nigel Slater: roast aubergine sprinkled with feta, mint and roasted garlic. Cut the figs into quarters. All rights reserved. READ SOURCE. This recipe was amended on 18 June 2020 to include cashews in the ingredient list, Available for everyone, funded by readers. Cut 400g of aubergine in half lengthways then into 2cm cubes. 16, 2020 at 12:00 pm. Roll each piece into a ball. (adsbygoogle = window.adsbygoogle || []).push({}); The vegetarian dish, which is served with feta, chickpeas, ras el hanout and cashew nuts, is described as “a luscious, aromatic dinner for midweek”. The chilli would have come from the garden but the plant's haven't produced anything this year. Put the dough on a lightly floured board and knead for 5-10 minutes. Warm 120ml of olive oil in a pan, add the aubergine then cook over a moderate to low heat for about 10-15 minutes until the aubergine is lightly crisp on the outside and is soft and silky within. Save my name, email, and website in this browser for the next time I comment. Once the aubergine has browned lightly, lower the heat and cover with a lid if you wish, and let it continue cooking on a low heat to encourage it to become soft inside. Here, Nigel shares a recipe that has reignited his passion for pitta. Nigel Slater's Feta and Tomato Stuffed Marrow It's lovely to be able to make a meal using pretty much solely produce from the garden. This time I took Paul's frying-pan route and the result was everything I wanted it to be. Newsgroove.co.uk is one the most authoritative and trusted source of entertainment, celebrity, politics, fashion, lifestyle, and business news, reaching an audience of affluent influencers. The only thing not out the garden is the feta and the chilli. Continue cooking for about 10 minutes, keeping the heat only moderately high, until the tomatoes have softened. Grill the aubergines instead, if you wish. Flatbread was around long before the first oven, needing only a single hot surface on which to cook. The recipe. Peel and finely crush a clove of garlic and add to the pan. The slight blackening introduced a smoky note that worked nicely with both aubergines and the figs. You will need to cook everything for a little longer in light of the extra liquid. Make an indentation in the centre of each ball of dough and put a couple of heaped teaspoons of the aubergine mixture into the hollow and pinch the dough over to seal. Despite the temptation of icing-splattered pains aux raisins, crisp Cypriot almond biscuits and a carrot and almond cheesecake I went straight for the flatbread recipe and it worked like a dream.
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